Photo of Prosciutto chicken with orange salad by WW

Prosciutto chicken with orange salad

6
5
5
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Turn your average chicken breast into a restaurant quality, flavour packed meal with sweet and tangy oranges and melt-in-the mouth prosciutto.

Ingredients

Baguette

120 g, sourdough, sliced into 3mm-thick slices

Skinless chicken breast

436 g, (buy 480g) fat trimmed

Prosciutto fat trimmed

4 slice(s), fat trimmed

Fresh sage

1 tbs, (8 large leaves)

Orange(s)

2 medium

Wholegrain mustard

1 tbs

Olive oil

1 tbs

Beetroot

250 g, baby, cooked, peeled

Radish

6 individual, red, trimmed, thinly sliced

Rocket

120 g

Instructions

  1. Preheat oven to 180°C. Place the baguette slices on a baking tray. Bake for 5 minutes or until crisp. Set aside to cool.
  2. Meanwhile, place the chicken on a clean work surface. Arrange 2 sage leaves on the top of each chicken breast. Wrap a slice of prosciutto around each chicken breast.
  3. Heat a large non-stick frying pan over medium heat. Cook the chicken for 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes.
  4. Meanwhile, use a zester to remove long thin strips of rind from the oranges and reserve. Peel away skins and white pith. Using a small sharp knife, cut oranges into segments over a bowl to catch juice.
  5. Whisk the reserved orange juice, mustard and oil in a bowl until combined. Season with salt and pepper. Add the orange segments, beetroot, radish and rocket. Gently toss to combine.
  6. Divide salad among serving plates. Break up baguette slices and scatter over salad with orange zest. Serve chicken breasts immediately with salad.